I’d been lamenting the lack of good Chinese food in Fairfield County, a complaint I’ve shared with quite a few food lovers here, including a friend who’s a Westport transplant from Singapore. To stop my whining, said friend took me to her family’s favorite Chinese restaurant in Fairfield, Hunan Pavilion. Ever since, I haven’t been deprived of good Chinese nearby, and now neither will you.

Hunan Pavilion has been in the same Post Road location in Fairfield for 22 years and it’s very good. But to insure a truly exceptional experience, skip over the conventional menu and jump right to the Shanghai Bund Select (or Shanghai New Menu), an edited list of house specialties and an eclectic mix of Shanghai, Szechuan, and Hunan cuisines. Also ask for the menu in Chinese, even if you don’t speak a word of any dialect. The Chinese menu isn’t overly extensive, and if you aren’t shy about it, the staff will patiently translate, and this is where the hidden treasures can be found.

Shake the first 3 ingredients over ice and pour into champagne flute., Top the drink off with Prosecco., Garnish with an orange wedge

Post your submission below (include email) , or if you're shy, feel free to send it to us directly. We welcome input from readers. If you see a name you like...post your vote! Cocktail names must be submitted by February 14th.

Chef Arik Bensimon started cooking at the age of 11 at his Aunt and Uncle's restaurant, Pasta Prego, on 45th and 5th Avenue in New York City. He has been in the kitchen ever since and there's no place he'd rather be (other than a yoga studio). As Napa and Company's Executive Chef he has created a menu that spans the culinary globe while staying close to the farm. Passionate and surprisingly understated, Chef Arik recently sat down with CTbites to answer a few questions about what makes him tick.

If you had unexpected guests arriving at your home for dinner in 1 hour, what would you whip up? Pasta. I always have really good buccatini in the house and a can of really good tomatoes. I'd probably do a salad to go with it…with fresh greens and I love shaved fennel.

What is the last dish you cooked for yourself? Whole grilled Bronzino with olive oil and lemon juice. I was cooking at my mother's house.

What are your guilty pleasures in terms of food? Cereal. Kashi (any kind) with almond milk is da' bomb.

Barrel aged cocktails have arrived in Connecticut. And for a song, Saugatuck Grain & Grape in Westport will bring you one step closer to making your very own sixty day-old Manhattan, Negroni or any spirit-driven cocktail that your heart may desire.

In a culture that typically prizes the fresh and made-to-order, aging cocktails may sound sacrilege. So what exactly is a barrel aged cocktail and why mess with a good thing?

Looking for some new cooking tips to expand your repertoire, or do you just love to eat? Join Executive Chef Helton DaSilva of Barcelona Restaurant and Wine Bar in Fairfield for a one hour cooking demonstration followed by a 3 course tasting lunchfeaturing: escarole with marinated white beans and sherry/bacon fat dressing, pan seared scallops with Meyer lemon sauce and applewood smoked bacon and roasted quail with arrope and figs.

Bring a friend and enjoy Barcelona's famed sangria while Chef Helton leads you through a taste of Spain.

Demo begins at 11:00 am followed by lunch at 12 Noon. CLICK HERE for more information.

The Westport Farmers' Market held their firstever gala fundraiser last weekend, Fork It Over, with 200 guests in attendance. Gilbertie's Greenhouse in Westport was transformed into a rusticly chic party space through the generous support of Lillian August. Even Martha Stewart was there...and she stayed all night.

The chefs that stepped up to support the market brought their A game, and the result was a spectacular evening of innovative cooking and very serious grazing. Each chef prepared 4-5 dishes; guests were handed quaintly mis-matched fine china; after that it was all a delicious blur. The chef lineup included: Bill Taibe of leFarm/ The Whelk, Matt Storch of Match, Tim LaBant of The Schoolhouse at Cannondale, Michel Nischan of Dressing Room,John Barricelli of Sono Baking Company and Fountainhead Wines.

Tonight I found myself humming the famous song titled “Oh What A Night” by Four Seasons, all the way back home from yet another excellent event put together by CTBites in partnership with Chef Jamie Cooper of Bonda restaurant in Fairfield. It was a very exclusive tasting event presented by Chef Cooper showcasing some wonderful first course options that he is considering for his Winter 2012 menu. Our job was to try out his creations, and share some feedback. Tough job, I know … but someone had to do it.

Overlooking Darien's Metro North station, Executive Chef Nick Bilello has reappeared in the kitchen of Darien Social, a modern American "neighborhood bar and restaurant," set to open today.

Having opened the original Burger Bar & Bistro in South Norwalk in 2006 and worked in the kitchens of Habana and Ocean Drive, Bilello adapted his style and approach to Darien, with a menu that will include “snacks and small plates” such as local oysters, pork belly “BLT sliders” and Swedish meatballs (with foie gravy). An organic beef “social burger” topped with caramelized onion, black pepper truffle mayo, and Shelburne cheddar should also figure prominently on the menu.

Oceanview Café is your typical diner. They serve breakfast and lunch with the common bacon, eggs, home fries and toast, and burgers, you get the idea. It is not a big place, with 8-10 tables, tops. Decorations of marine life and fish nets echo the area of its location but postcards from France that peer at you through the glass on the tables offer a subtle hint to what Chef Jean Paul Pauillac is all about. French cuisine.

Every Friday and Saturday night, from 5:30-9:00 p.m.,Pauillac, who once worked at Maxim’s in France (as did Wolfgang Puck) and La Grenouille, turns his modest diner into a French culinary experience. After his friends pleaded with him to cook up some French classics, the idea caught on and the semi-secret menu began. And what’s even better than this "underground restaurant", are the prices, the ability to BYOB, and more importantly, the food.